Table 2.

Effect of the dietary supplements on the dressing percentage (ready to grill), and carcass yields (%) of breasts, legs, wings, back, and abdominal fat.

	Diets
	Cont	+E	+C	+Se	+ECSe	SEM	P-value
Dressing percentage (%)	69.5	71.2	70.9	69.8	71.5	0.541	0.064
Carcass yield (%)
Breasts	37.1	38.9	37.9	37.2	38.6	0.422	0.027
Legs	30.5	29.1	30.5	30.1	29.7	0.382	0.086
Wings	11.1	10.8	10.9	11.1	10.9	0.163	0.575
Back	20.4	20.7	20.1	20.7	20.1	0.316	0.498
Abdominal fat	0.92	0.92	0.87	0.91	0.91	0.122	0.999

Names of the groups described under Table 1.